This is a tasty and simple vegan and gluten-free dessert. You can make a large batch using a whole squash, or use half your squash to make a savory dish and use the leftovers to make a small batch of the pudding.
Cut 1 Butternut in half lengthwise and bake face down on a cookie sheet at 375 degrees for 25-35 minutes, until bubbling around the edges and very soft. Allow to cool, then scoop out the seeds and seed pulp and discard (or save to make roasted pumpkin seeds).
When the squash is cool, scoop out the flesh (5-6 Cups) and place in a blender. Add 1/2 C. coconut cream, 1 T. coconut oil, 1 t. vanilla extract, 1/8 t. salt and 1/4 C. maple syrup. Puree to combine.
Add spices sparingly and to taste: 1/4 t. nutmeg, ginger powder and/or cinnamon. You can also add 1 T. grated, peeled fresh ginger to give it more zing.
Pour the pudding into ramekins or shot glasses and refrigerate until chilled through. Top with toasted chopped almonds or walnuts. Or good old fashioned graham crackers.